Light Pig Pickin Cake is a cool and creamy southern dessert featuring mandarin oranges, pineapple and Cool Whip. It’s an easy and delicious cake!
Sometimes it is made as a layer cake, but this one is made in a 9×13-inch pan. It is perfect for potlucks and cookouts. This recipe starts with a box of cake mix which makes it simple to prepare in a short amount of time.
To make it lighter, I’ve used applesauce to moisten the cake, egg whites, sugar-free vanilla pudding mix, and reduced-fat Cool Whip.
It is still wonderfully moist and delicious!
What Is Pig Pickin Cake?
It’s a popular southern cake that’s great for potlucks. The name originated because it was often served at southern barbecues which were called ‘Pig Pickins”. It’s alight, airy, and refreshing cake. Typically it consists of either yellow or white cake flavored with orange and pineapple covered in a whipped topping.
How To Make Light Pig Pickin Cake
- Preheat oven and prepare baking dish. Preheat the oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
- Make cake batter. Use a hand-held electric mixer to beat cake mix, oranges and their juice, egg whites, and applesauce on LOW speed for 2 minutes.
- Bake the cake. Transfer batter to prepared baking dish and bake 25 to 30 minutes. Let cool before frosting.
- Prepare frosting. In a large bowl, stir together crushed pineapple and vanilla pudding mix. Fold in Cool Whip.
- Assemble and Garnish. Spread frosting on cake. Garnish with cherries and mandarin oranges.
This cake tastes best if you refrigerate it for 1 hour before serving.
Storage
Cover well with plastic wrap and store in the refrigerator for 3 to 4 days.
Light Pig Pickin Cake is a wonderful dessert for summer cookouts and potlucks. Perfect for when you crave a fruity, creamy dessert without the heaviness.
More Light Desserts
Light Pig Pickin Cake
Light Pig Pickin Cake is a cool and creamy southern dessert featuring mandarin oranges, pineapple and Cool Whip. It's an easy and delicious cake!
Ingredients
- 1 (regular-size) box yellow cake mix
- 1 (11-ounce) can mandarin oranges undrained
- 4 large egg whites
- ½ cup unsweetened applesauce
- ½ teaspoon orange extract optional
Frosting
- 1 (20-ounce) can crushed pineapple undrained
- 1 (1-ounce) box sugar-free instant vanilla pudding mix
- 1 (8-ounce) container reduced-fat Cool Whip
Garnish
- maraschino cherries
- manadarin orange slices
Instructions
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Preheat oven to 350 degrees F and spray a 9×13-inch baking dish with cooking spray.
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In a large bowl, use a hand-held electric mixer to beat the cake mix, oranges, and their juice, egg whites, and applesauce on low speed for 2 minutes.
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Transfer batter to prepared baking dish and bake for 25 to 30 minutes. Let cool.
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In a large mixing bowl, stir together the pineapple and pudding mix. Fold in the Cool Whip.
Spread on top of cake.
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Refrigerate for at least 1 hour before serving.
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Garnish with cherries and mandarin orange slices and serve.
Recipe Notes
If you wish to garnish the cake with mandarin oranges, you will need 2 cans.
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